Authentic Valencian Paella Recipe
An authentic Valencian paella recipe from a cooking school in Valencia. Made with chicken, green beans, saffron, paprika, garlic, a hint or rosemary, and of course rice. The flavors are simple but the best from all the paella recipes I’ve tried. This recipe is also guaranteed authentic straight from a cooking school in Valencia. Made with simple fresh ingredients it packs a lot of flavor. Traditionally it’s make with a mixture of chicken and rabbit meat. However, rabbit meat can be hard to find and it is just as delicious without it. I also left out the butter beans since the variety in the recipe is impossible for me to find. I also did not have the rice specified and it did not make a huge difference in the final dish. Depending on your rice your cooking time may vary.
Traveling to Valencia and other parts of Spain I’ve tried a lot of paella. This Valencian paella recipe was the winner. I tend to prefer chicken paella over seafood so I may be a bit partial.
The steps to making this Valencian paella are fairly simple. First you will grate fresh tomatoes do not use tomato paste. Canned tomato paste would taste too strong for this dish. Grate your garlic. Chop your green beans in half (I actually left them whole which is OK but you will have more pieces if you cut them). Chop your chicken into one inch pieces if desired. Brown your chicken and onions. Then add the vegetables and spices. Add the rest of the ingredients and cook until the rice is al dente. Only add more water if the rice is absorbing it before it is done cooking. You can take out the sprig of rosemary or mix it into the dish if you like a stronger rosemary flavor.